Chef’s Secrets: How To Make Guilt-free Bubor Cha Cha Jelly At Home

Cookbook author and food writer Sylvia Tan shares her recipe's secrets and cooking tips

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Trying to forego the dessert because of your diet or having had too much food over the weekend? Actually there’s no need for such restraint if you opt for light jellies or fruit that do not need added sugar for sweetness.

I have a dessert for post-weekend indulgences, where no sugar is used, only fruit. It is a good choice for those who like a sweet finish to a meal, without the guilt.

It’s a bubor cha cha jelly made from coconut water, which is naturally sweet. For extra creaminess, I add some coconut milk or cream, and include only aromatic mango and jackfruit cubes in the jelly.

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